2015-02-01 10.08.32 It’s been ages since I’ve had a glazed doughnut so it was pretty high on the list when my hubby bought me a deep fryer for his birthday. I really wanted that Krispie Kreme style buttery glaze, too. I’m not sure I got it 100% right, but as a special request from an old friend, I’m going ahead and posting the recipe before it’s tried and true. This recipe yielded 9 donuts and holes

Doughnuts:
2 Tb. yeast
2 tsp warm water (to proof yeast. I didn’t bother and just added the yeast to the dry ingredients and the water to the milk)
2 c. rice flour
1/4 c. corn starch
1/4 c. potato starch
1 1/2 tsp xanthan gum
1/4 cup sugar
1/2 teaspoon salt
1/4 c. shortening
1 egg
3/4 cup scalded milk
Oil for frying at 350 degrees (preferably 4″ deep)
Tapioca starch/flour for kneeding

If proofing yeast, mix warm water (no hotter than 110 degrees) and yeast. Mix dry ingredients in bowl (can include yeast, but it’s best to proof that first and add it last). Cut in shortening, then add egg. Blend well. Add warm milk and blend. If you proofed your yeast in the warm water, add it now and mix well. Fold the dough in the bowl with spoon until it becomes more solid (1-2 minutes), then dust lightly with tapioca and kneed with hands for another couple of minutes. Immediately roll out on work surface (I use saran wrap, dusted with tapioca flour to avoid sticking food). Doughnuts should be a fat 1/2″ thick. Cut with whatever you’re going to cut it with and set aside to rise in warm (95 degrees aprox) area until doubled in size – about 1 1/2 hour. If you’re in a rush they can be cooked after half an hour but will be very dense. When dough is ready, heat oil to 350 and fry until lightly golden brown on both sides (about 1 minute). Set on rack to cool.

Glaze:
aprox 3-4 Tb creme (heavy whipping creme will work. I used Pastry Pride, because that’s what I had)
2 Tb butter (I used margarine), melted
1 c. confectioner’s sugar
1 tsp vanilla extract

Blend together glaze. When doughnuts are cool enough to touch with out burning yourself, dip in glaze and set aside or devour, your call, really.

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